4 springs each fresh flat-leaf parsley and fresh thyme, tied together with twine

1 bay leaf

1 Tablespoon unsalted butter at room temperature

1 Tablespoon unbleached all-purpose flour

2 Tablespoons chopped fresh flat-leaf parsley

Season the beef with kosher salt and freshly ground black pepper. In a large Dutch oven, heat the oil over medium-high heat. In batches, brown the meat on all sides, being careful not to crowd the pan or scorch the meat. Transfer the meat to a platter and continue with the remaining meat.

Reserve 1 tablespoon of the oil in the pan, discarding the rest. Add the wine, scraping up any brown bits on the bottom of the pan. Bring the mixture to a boil. Reduce the heat and gently simmer, uncovered, until the wine is reduced by half, about 7-10 minutes. Whisk in the mustard.

Return the beef and any accumulated juices to the wine mixture. Add the tomatoes with juice, onions, garlic and herbs. Cover and simmer over low heat until the meat is fork tender, about 2 1/2 to 3 hours. Remove and discard the herbs. With a slotted spoon remove the beef, tomatoes, and onions and transfer to a platter. Increase the heat to high and boil the sauce until it is slightly thickened and reduced by one-third (skimming any fat and foam off the surface), about 10 minutes. Reduce the heat to medium. In a small bowl, combine to butter and flour to form a paste. Stir the butter mixture into the sauce, stirring until incorporated. Return the meat and vegetables to the sauce and reheat gently. Season to taste with kosher salt and freshly ground black pepper. Ladle into shallow bowls and garnish with parsley. Enjoy!